Author Archives for Heather Schrader

Ambrosia (Yum Yum) Salad

One of my aunts makes a summer fruit salad that everyone in my family calls “yum yum salad.” It wasn’t until sometime in my college years that I realized her salad is more commonly known as ambrosia salad. As a kid, I loved this salad. It felt like having dessert during dinner. What kid doesn’t like that?

But, as I got older, my tastes changed. Ambrosia (yum yum) salad, with it’s mini marshmallows and cool whip dressing was cloyingly sweet. Now that I think about it, I wonder if my aunt actually balanced it out with sour cream like most ambrosia salad recipes require. However, she made it, I stopped eating it at family functions a long time ago (even before I started eating “clean” with Brent in 2012) simply because I could no longer stomach it.

This version leaves out the marshmallows and replaces the cool whip/sour cream combination with a dairy-free yogurt. It’s still sweet from all the fresh fruit, but it’s much lighter and healthier! The best part for me? My parents are in town and give it their stamp of approval. We hope you’ll enjoy it, too.

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Heather’s Strawberry Salad

Sleep deprivation makes me crave sugary things. Couple that with the hot summer weather we’re experiencing, and all I want to eat are salads and fruit. This strawberry salad was inspired by a salad at our favorite local restaurant. My version, however, doesn’t include any dairy and I chose to use romaine lettuce because it’s one of my favorite greens. The result is something light and refreshing, and you can easily add grilled chicken for a more substantial meal. I have a feeling we’ll be making this pretty regularly this summer. We hope you enjoy it, too!

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Roasted Adobo Chicken

With a new baby, we haven’t had much energy to spend a lot of time in the kitchen. More than ever we’re looking towards big, batch cooking options to get us through the week. This weekend, I realized that we had not roasted a whole chicken in a while, and whole chickens are a great way to make multiple meals from one dish. This whole chicken recipe uses our take on the Latin American spice mixture, Adobo. It’s straightforward and delicious. Serve it with Cauliflower Rice and/or sautéed peppers for a complete meal. Leftovers can be shredded for lettuce boats or stir-fried with mixed vegetables.

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Creole Seafood Soup

A Whole Foods store just opened a couple miles from our home in mid-April, and every time we go, we wander through the hot and cold food bar area. We normally don’t need or want anything from it; but sometimes what we see in hot bar areas provides inspiration for us to make something at home.

This recipe is one of those meals that was inspired by what we saw at Whole Foods. We made sure ours is dairy- and gluten-free. Even though the summer is fast approaching, this flavorful soup really hit the spot for us. It’s great fresh and hot, but I have also enjoyed it served cold the next day. We hope you will like it as well!

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Beet and Avocado Salad

As spring has approached and my pregnancy nears the end, I have found myself craving colorful foods and sugar. Fortunately, there are healthy vegetables that provide vibrant hues and sweetness. One of them is beets! This simple salad is savory and sweet, light but satiating. Plus, it’s beautiful. You can serve it with grilled chicken or steak, but it’s great on its own as well.

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